Nghiên cứu sản xuất xíu mại từ thịt cá tra (Pangasianodon hypophthalmus) sốt cà chua đóng hộp

Abstract

The study was conducted to produce a canned meatball product from Tra Catfish meat incorporate with pork meat and tomato sauce was studied in order to produce a new and diversified canned food products from Tra Catfish. This study included four exeriments: (i) investigation mixing ratio of Tra Catfish meat and pork meat, (ii) the effect of steaming time, (iii) the effect of sterilization temperature, (iv) the effect of storage time on the quality of products. The results showed that 60% Tra Catfish meat and 40% pork meat is the appropriate ratio for the best sensory property of the product. Steaming for 2 minutes to gain tough structure and good elasticity. Sterilization at 115ºC for 45 minutes showed the best of sterilization mode. Finally, a canned product from Tra Catfish meat and pork meat with tomato sauce still maintained the sensory qualification and food safety for customer after storage at room temperature for 7 weeks.